Walnut tart

Directions

1. Whip the butter, sugar, and salt together until they form a creamy mixture. ≈ 4 min
2. Add the egg yolks and vanilla extract; continue to whisk. ≈ 4 min
3. Add the milk and flour, which have been pre-sifted with the yeast, alternately. ≈ 3 min
4. Add the chopped walnuts and the egg whites, whipped to stiff peaks. ≈ 3 min
5. Mix thoroughly. ≈ 4 min
6. Place the dough in a multi-layered cake pan, lightly dusted with flour, in a preheated oven at a moderate temperature, and bake for approximately 30 minutes. ⏱ 30 min
7. Remove from the oven and let cool. ⏱ ≈ 20 min
8. Cut into two layers. ≈ 8 min
9. Garnish and top with the mixture below. ≈ 10 min
10. Decorate with a few whole walnuts. ≈ 2 min
11. Boil 2 cups (approximately 250 ml) of water with ⏱ ≈ 10 min
12. 2 cups (approximately 100g) of sugar, until it reaches a syrup-like consistency. ≈ 3 min
13. Whisk the 8 egg yolks until they become pale and frothy. ⏱ ≈ 10 min
14. Next, pour the mixture over the yolks and continue to whip. ≈ 4 min
15. Add 8 tablespoons of butter. ≈ 3 min
16. Cook over low heat, stirring constantly, until the mixture thickens. ⏱ ≈ 40 min
17. Add them to the cake while it’s still warm. ≈ 3 min